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Garden Quinoa Salad Recipe

This recipe is special to me because it’s delicious as well as healthful. Serve it hot or cold, and enjoy the leftovers while they’re fresh! — Patricia Nieh, Portola Valley, California

TOTAL TIME: Prep/Total Time: 30 min.YIELD:4 servings

Ingredients

1-1/2 cups quinoa, rinsed and well drained

3 cups water

1 pound fresh asparagus, cut into 2-inch pieces

1/2 pound fresh sugar snap peas

1/2 pound fresh green beans, trimmed

2 tablespoons olive oil

2 tablespoons lemon juice

2 tablespoons minced fresh parsley

1 teaspoon grated lemon peel

3/4 teaspoon salt

1 cup cherry tomatoes, halved

3 tablespoons salted pumpkin seeds or pepitas

Directions

1.In a large saucepan, cook and stir quinoa over medium-high heat 3-5 minutes or until toasted. Add water; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Transfer to a large bowl.

2. Meanwhile, in a large saucepan, bring 4 cups water to a boil. Add asparagus and snap peas; cook, uncovered, 2-4 minutes or just until crisp-tender. Remove vegetables and immediately drop into ice water.